Chengdu is the heart of Sichuan's fiery cuisine, with dishes swimming in Sichuan peppercorns, the tongue-tingling and fragrant spice that numbs the mouth to set the stage for the region's plentiful chilli peppers. The bubbling hot pot is unmissable – paper-thin slices of lamb or beef and myriad vegetables are thrown into a cauldron of broth simmering in the middle of your table. Recover from the spices in a local teahouse.
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